Lady fingers or Bhindi as we call it in Urdu, was one vegetable that I dreaded eating in my childhood.
Coming home hungry after school and knowing that my amma had made ‘bhindi’ for lunch would make my hunger vanish into thin air.
But unlike kids these days, our tantrums were never heeded and we had to eat whatever was on the table by hook or by crook.
So poor me, grew up eating ladyfingers, which were cooked at least once a week in my house as it was my baba’s favourite vegetable.
It was not until I moved to the UK, where I was introduced to a whole new version of lady fingers that I started enjoying it !!
Last time when my parents visited, they were surprised to see that now not only do I cook lady fingers but enjoy eating them as well.
So, without further ado, let me share the lady finger recipes I have learned over the past few years.
Achari Bhindi/Lady Fingers
I was introduced to these pickled/achari lady fingers at an Indian friend's party. I was enjoying the rest of the dishes on the menu, skillfully skipping the ladyfingers and wondering who serves lady fingers at a party? When she noticed that I hadn't tasted the bhindi yet.
Then what… she started insisting that I had to taste a bite of it and nonetheless, poor me was left with no choice but to taste it.
However, I was shocked to taste this version of Ladyfingers, it was unlike the plain ol’ masala bhindi that I had eaten my entire childhood rather it was amazing.
With a tangy taste of pickles in the ladyfingers, its flavour had elevated to a whole different height.
I insist you try this recipe to believe me.
The most important ingredient in this recipe is the dry achari masala. I always make a huge batch and keep it handy to be used in different achari recipes.
How to Make Dry Achari Masala
- Cumin seeds
- Onion seeds (Kalonji)
- Asafoetida (Hing)
- Fenugreek seeds (methi dana)
- Dry Red Chillies
- Fennel seeds (Saunf)
- Mustard seeds (sarso)
Dry roast all these spices in a pan and grind them into a powder after they cool down.
For this recipe, you will require around 2 tbsp of this achari masala. You can store the rest of the powder in an airtight jar and it will remain fresh for up to 3 months.
Ingredients
- Ladyfingers - 500 g fresh, medium-sized thin lady fingers cut into halves.
- Mustard Oil - it brings out the true essence of the spices used in the achari masala
- Mango pickle - I prefer using mango pickle for this recipe, you can use homemade or store-bought; either will do
- Achari Masala - the star of the show
- Dry spices - cumin seeds, coriander seeds, mustard seeds, and dried red chillies
- Ground spices - cumin powder, red chilli powder, turmeric, black pepper, allspice (garam masala) powder, Amchur powder, and salt.
- Vegetables - ginger garlic paste, green chillies, onions, and tomato puree.
Directions
- Heat some mustard oil in a wok and stir fry the ladyfingers. Keep on stirring them until they achieve a crunchy texture. Take the lady fingers out and keep them aside in a separate bowl.
- In the same wok add all the dry spices and let them sizzle.
- Next, add the Mango Pickle and Tomato Puree and keep on cooking until the oil separates from the gravy.
- Toss in the ladyfingers and stir with all the masalas until it’s well coated with the masala.
- Finally, sprinkle some kasuri methi and lemon juice, and you are done.
Crispy Lady Fingers/ Kurkuri Bhindi
This one amazing lady finger recipe will have you licking your fingers. When I first tasted it I could not believe that what I was eating was a lady finger.
It turns out so crispy and zesty that you simply can not resist. Especially if you have it as a side dish with dal chawal. It's a heavenly combination!!
The best thing is it's super easy to make with all the ingredients present in your kitchen pantry.
Ingredients
- Lady Fingers - 250 gm
- Coriander powder - 1 tsp
- Turmeric - ½ tsp
- Chaat masala - ½ tsp
- Red chilli powder - ½ tsp
- Rice flour - 4 tbsp
- Corn flour - 2 tbsp
- Salt - as per taste
Directions
- Initially, wash the ladyfingers and pat dry them on a kitchen towel.
- Next, cut the ladyfingers into 4 quarters lengthwise and de-seed them.
- Marinate with all the ingredients and leave aside for just 15 minutes.
- Sprinkle a little amount of water so that the spices get coated onto the ladyfingers properly.
- Heat oil on medium flame and fry small batches of these ladyfingers.
- Within 5-6 mins the ladyfingers will turn into a crispy golden brown colour.
- Sprinkle some chaat masala, drizzle some lemon juice, and enjoy your crispy ladyfingers.
Coconut Lady Fingers
Now this ladyfinger recipe comes from Southern India where coconut is used in abundance. This delectable delicacy is a harmony of textures and flavours combined to form a great new meal.
You can have it with chapati, or paratha and even as a side dish to dal chawal.
Ingredients
- Ladyfingers - 250 g
- Green chillies - 3 or as per taste
- Whole dried red chillies - 2
- Onion - 1 medium-sized
- Coconut oil - 2 tbsp
- Mustard seeds - 1 tsp
- Fresh curry leaves - 18 - 20
- Shredded coconut - 2 tbsp
- Salt - as per taste
- Roasted cumin powder - ½ tsp
- Yoghurt - 3 tbsp
- Fennel seed powder (saunf powder) - ½ tsp
- Lemon juice - 2 tbsp
Instructions
- Wash the ladyfingers and pat dry using a kitchen towel.
- Cut the onion into thin slices and the green chillies into small pieces.
- Separately, remove the head and tips then cut it into 3 halves.
- Stir fry the ladyfingers in a pan with 2 tbsp of oil, squeeze half a lemon onto it so that it releases all its slimy texture and becomes crisp, remove and set aside.
- Meanwhile, heat a pan on medium flame, add coconut oil, and let it melt.
- Once the oil is sizzling hot, add whole dried red chillies and let it saute for 1 minute.
- Then add mustard seeds and let them crackle in the hot oil, followed by fresh curry leaves and sliced green chillies.
- Add onions and cook until they turn a glossy translucent shade.
- Put yoghourt, salt, roasted cumin powder, and fennel seed powder. Cover and let it cook for 5 mins.
- Then add fried lady fingers and mix well in the gravy. Make sure the ladyfingers become well coated with the masala.
- Finally, add the shredded coconut and let it cook on low heat for 5 mins.
- Drizzle with lemon juice before serving.
Pro Tips
- To get rid of the slimy substance (mucilage) in ladyfingers, always fry them by adding any citrusy element such as vinegar or lemon juice. This will help to get rid of the mucilage. It also compliments the flavour of the ladyfingers.
- Do not add water when cooking lady fingers as it will make the lady fingers soggy.
Wrap Up
In the journey from a ladyfinger-hating child to a person enjoying them as a comfort meal - I grew up.
I’ve realised the importance of vegetables in our diet. While eating vegetables, why not have a variety of vegetables to try and create different recipes with vegetables?
Now, ladyfingers are a part of my monthly grocery and I sincerely enjoy creating different recipes with ladyfingers.
